Bakery Shortening is solid at room temperature and used in baking is referred to as shortening. This really includes a few items that you may have previously believed were categorically not shortening, such as lard, margarine, and hydrogenated vegetable oils. This shortening is an edible fat that is solid at normal temperature. It lessens starch retrogradation in baked goods. It contributes to the creation of a particularly tender baked good because it is 100% fat, as opposed to butter's 80% fat content.